This Korokke or Japanese croquette recipe
is the Japanese style croquette or croquet.
Basically it contains seasoned mashed potatoes
with chopped or minced meat. Then it's coated in flour,
beaten egg and breadcrumb then deep fried.
Our recipe using leftover mashed potatoes or
baked potatoes as it's much easier when handling.
However if you don't have any leftover potatoes
you can use newly mashed potatoes as well.
Just make sure to let it cools down a bit before handling.
Beef minces croquettes recipe
- 600 g of leftover mashed potatoes or
- 600 g of leftover peeled baked potatoes or
- 5 large potatoes peeled and boiled until soft
- 50 g of cooked beef minces (boiled or fried)
- ½ teaspoon of curry powder
- ½ teaspoon of salt
- 2 beaten eggs (for coating)
- 1 cup of corn flour (for coating)
- 1 cup of breadcrumb (for coating)
- Oil for deep fry
Mash the potatoes with fork if it's not already mashed.
Mix the potato with beef minces, curry powder and salt.
Make the mashed potatoes into the oval shapes by using your hands.
Coat the croquettes with beaten egg, corn flour and
Heat up the oil to 180 ºC, deep fry the croquettes until
they're golden brown and drain.
Serve with aioli or tomato sauce.
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